Mixed Berry Buttermilk Muffins

Strawberries, blueberries, raspberries, and blackberries baked into buttermilk muffins topped with brown sugar walnut streusel. These summery mixed berry buttermilk muffins are so delicious and moist and perfect as an on the go breakfast or snack.

Mixed Berry Buttermilk Muffins | Cooking with a Wallflower

Oh my god. It’s National Cheesecake Day!!

And yet I’m not sharing a new cheesecake recipe with you. lol.

It’s almost tradition for me and my sisters to get a slice of cheesecake from Cheesecake Factory since they sell their cheesecakes for half off. Every year, they debut a new flavor on July 29th. And I always want to try the latest one. This year? It’s the Chocolate Hazelnut Crunch Cheesecake. Um, yes, please.

Will you be indulging in cheesecake?

Now that we’ve recognized and  talked about my obsession with cheesecake, let’s talk about these mixed berry buttermilk muffins.

Mixed Berry Buttermilk Muffins | Cooking with a Wallflower

I’ve been shopping at the farmer’s market during the weekends. When they offer me deals on berries, even if it’s just $1 off, I’ll take it.

I mean, berry season lasts only a few short summer months. At least, the sweetest juiciest ones. So I practically hoard berries.

I seem to always leave the market with baskets of berries.

Can you tell? I get greedy.

But as much as I love eating them fresh, I also love them in my baked goods.

So of course, I had to make something with the mix of berries I have.

Mixed Berry Buttermilk Muffins | Cooking with a Wallflower

These mixed berry buttermilk muffins are sweet and moist with a nutty crunch from the streusel on top.

They taste so incredibly like summer.

Plus, they’re great for when your berries become too ripe, and you need to use them up soon.

Each bite is filled with a different berry. So every bite will taste slightly different.

You can bite into a strawberry, or a blueberry, or a blackberry, or a raspberry. Sooo good.

I love that there’s a surprise waiting in every bite.

Mixed Berry Buttermilk Muffins | Cooking with a Wallflower

Preheat the oven to 425F. Place cupcake liners in the muffin tins, and set aside for now.

In a medium mixing bowl, toss the flour and baking soda together. Set aside.

In separate large mixing bowl, whisk together the egg, brown sugar, and granulated sugar until creamy. Next, add vanilla extract, buttermilk, and vegetable oil. Mix until combined.

Mixed Berry Buttermilk Muffins | Cooking with a Wallflower

Pour the dry ingredients into the wet ingredients, and mix until combined.

Gently fold in the berries.

Mixed Berry Buttermilk Muffins | Cooking with a Wallflower

Evenly divide batter into individual cupcake liners.

In a small mixing bowl, cream the butter. Then add brown sugar, flour, and chopped walnuts. Stir with a spatula until well combined and crumbly.

Divide the crumbs over the muffin batter. I actually added streusel on some of the muffins and left others without so that I would have a mix of muffins.

Bake the muffins at 425F for about 5 minutes, then keeping the muffins in the oven, lower the oven temperature to 350F, and bake for an additional 15 minutes. This method will ensure that the muffins rise high.

Remove the muffins from the oven and insert a clean toothpick through the center of the muffin. If the toothpick comes out clean, the muffins are done.

Mixed Berry Buttermilk Muffins | Cooking with a Wallflower

Allow the muffins to cool for several minutes before serving.

Enjoy!

Mixed Berry Buttermilk Muffins | Cooking with a Wallflower

Come join us at Fiesta Friday hosted this week by Su @ Su’s Healthy Living and Laura @ Feast Wisely

Mixed Berry Buttermilk Muffins
 
Prep time
Cook time
Total time
 
Strawberries, blueberries, raspberries, and blackberries baked into buttermilk muffins topped with brown sugar walnut streusel. These summery mixed berry buttermilk muffins are so delicious and moist and perfect as an on the go breakfast or snack.
Author:
Recipe type: Breakfast
Serves: 12 muffins
Ingredients
Muffins
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 large egg, beaten
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • ⅓ cup vegetable oil
  • ⅓ cup raspberries
  • ⅓ cup blackberries, halved
  • ⅓ cup blueberries
  • ⅓ cup chopped strawberries
Streusel
  • ¼ cup unsalted butter
  • ¼ cup brown sugar
  • ½ cup flour
  • ¼ cup chopped walnuts
Directions:
  1. Preheat the oven to 425F. Place cupcake liners in the muffin tins, and set aside for now.
  2. In a medium mixing bowl, toss the flour and baking soda together. Set aside.
  3. In separate large mixing bowl, whisk together the egg, brown sugar, and granulated sugar until creamy. Next, add vanilla extract, buttermilk, and vegetable oil. Mix until combined.
  4. Pour the dry ingredients into the wet ingredients, and mix until combined.
  5. Gently fold in the berries.
  6. Evenly divide batter into individual cupcake liners.
  7. For the streusel, in a small mixing bowl, cream the butter. Then add brown sugar, flour, and chopped walnuts. Stir with a spatula until well combined and crumbly.
  8. Divide the crumbs over the muffin batter.
  9. Bake the muffins at 425F for about 5 minutes, then keeping the muffins in the oven, lower the oven temperature to 350F, and bake for an additional 15 minutes. This method will ensure that the muffins rise high.
  10. Remove the muffins from the oven and insert a clean toothpick through the center of the muffin. If the toothpick comes out clean, the muffins are done.
  11. Allow the muffins to cool for several minutes before serving.

 

 

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18 comments

  1. Declan says:

    I’ll have to add this to my list of things to try especially as it’s the middle of blackberry season here, I just need to find some spare time to go and pick some

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